Apples in Butter is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of apples stuffed with sugar and lemon zest that are baked in butter and served with cream. The full recipe is presented here and I hope you enjoy this classic British version of: Apples in Butter.
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This is a classic recipe for a Victorian version of Apples in Butter that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Peel some small sized apples, and remove the cores without dividing them, place them in a pie dish upright and singly, and with a space between each; fill the vacancies left by the cores with sugar and grated lemon-peel; pour butter round and upon the apples, and bake in a moderate oven.
Modern Redaction
Ingredients:
10 small apples (eg Cox's) peeled and cored
freshly-grated zest of 2 lemons
5 tbsp granulated sugar
100g butter, melted
Method:
Sit the apples upright in a baking dish, allowing a space between each. Mix the sugar and lemon zest in a bowl then divide the mixture between the holes in the centres of the apples. Pour the butter around and over the apples then transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until soft and golden.
